Let’s establish one thing up front: Sentient robots aren’t coming for your job. At least not yet.
According to a recent MIT study, replacing workers with artificial intelligence (A.I.) isn’t as economically viable as months of breathless headlines might have us believe. Nor are A.I. technologies likely to write credible drinks reviews anytime soon. Instead, researchers expect that A.I. will be gradually integrated into many people’s workdays.
It’s already happening: Drinks professionals currently use generative A.I. platforms like ChatGPT and Adobe Firefly to do all sorts of workplace tasks, from strategically segmenting email lists for newsletters, to ensuring web copy is A.D.A. compliant, to answering emails and more. While some express concerns about data security and creativity, others argue that overlooking A.I. tools would be akin to ignoring social media 15 years ago: It’s hard to stay competitive if you don’t get in the game.
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It’s not the first time the wine world has been divided over technological developments, of course, nor is it likely to be the last. Why, though, does A.I. seem to make so many of us uniquely uneasy?
“A lot of people just don’t understand what A.I. actually means,” says Ed Feuchuk, general manager of Tank Garage Winery in Calistoga, California. “They start thinking of HAL from 2001: A Space Odyssey or Skynet from Terminator,” and imagine that any platform that uses A.I. is a nightmarish supermachine designed to
This Article was originally published on Wine Enthusiast
